Can I use canned sardines instead of fresh?
No. Canned sardines are already cooked and too soft — they won't hold up to frying and will dissolve in the marinade. This dish requires fresh sardines.
Italian · snack
Sarde in Saor: The Venetian Dish That Gets Better Overnight
#italian#venetian#seafood#sardines#make-ahead
50m
Total time
4
Servings
530
kcal
medium
Difficulty
Jul 5, 2026
INGREDIENTS.
4
Fish
- 600 g fresh sardines
Pantry
- 80 g all-purpose flour
- 100 ml extra-virgin olive oil
- 2 tbsp extra-virgin olive oil
- 200 ml white wine vinegar
- 50 g golden raisins
- 40 g pine nuts
Spice
- 1 tsp salt
Produce
- 600 g white onions
Other
- 100 ml dry white wine
THE METHOD.
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FAQ · Things people ask
About this recipe.
How long does Sarde in Saor keep?
Covered in the refrigerator, 4–5 days. Flavor peaks at 48 hours. Pull it out 30 minutes before serving so it comes fully to room temperature — it should never be eaten cold.
Can I substitute red wine vinegar?
White wine vinegar is traditional and preferred — it's cleaner and won't overpower the fish. Red wine vinegar works but gives a heavier, more rustic result. Avoid balsamic.
Should the sardines be whole or filleted?
Either works. Whole is traditional — the bones soften in the marinade and are perfectly edible. Fillets are more practical for home cooks. If using whole fish, gut and clean them thoroughly before flouring.
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